Perfect Baked French Fries

I could wax poetic about my love for french fries all day long. However, I’m 30, and since my metabolism has come to a screeching halt, I gave up fast food a few years ago. These are baked and only require a tablespoon of oil. Avocado is my oil of choice here because olive oil would burn, and I stay away from canola or vegetable oil. Avocado oil is nothing but GOOD fat- and its virtually tasteless. If you haven’t incorporated it into your diet yet, try it!

As much as I love sweet potatoes, they don’t make crispy fries. Most recipes require you to toss them in cornstarch and then they end up burning before they are crispy. A Russet potato every now and then won’t hurt you. And yes, these are still healthy. These are on the crispier side, with a tender fluffy middle. WAY less oil and WAY less sodium than fast food fries, still just as satisfying. I’ve been known to make myself a batch of these and eat them for dinner when my husband is out of town. Don’t tell. Lets do this.

***you will need to plan ahead of time for the fries to soak in water (I’ll explain later.) These take about 40 minutes to bake, depending on how thick or thin you cut them.


  • 1-3 Large Russet Potatoes (one potato is enough for two adults to have a good serving, 2 potatoes for 4 people, 3 potatoes for up to 6.)
  • 1 TBSP Avocado Oil
  • 1 TBSP Season Salt (leave this out if you are doing paleo/whole 30-typically contains Rice flour)
  • 1/2 Teaspoon Chili Powder
  • 1/4 Teaspoon Cumin
  • 1/4 Teaspoon Fresh ground black pepper


  1. Peel the skin off of your potato entirely. Using a SHARP knife, Cut the ends off the potato, then slice down lengthwise to make several flat potatoes. I try to keep these about 1/2 to 1/4 inch thick.

    2. One flat potato at a time, cut into thinner strips, about 1/4 inch a piece. Toss them into a large bowl.

    3. Fill the bowl with just enough cold water to cover the tops of the french fries. This is one of the most important steps because soaking the potato helps pull out the excess starch, which allows the fry to get crispier instead of soggy. You need to soak these for at LEAST 30 minutes, but up to about 4 hours is fine. (If soaking for longer than 30 minutes put the bowl in the fridge.)

    4. After your soaking time is up, drain the water from the bowl and lay a few paper towels out on the counter. Place a wire baking rack onto of the paper towels, then lay the fries out to dry. You can also blot the tops with more paper towel. The drier they are, the better the seasoning will stick. Leave them while we make the spice mixture.

    5. Preheat your oven to 400 Degrees. In a small bowl, combine the season salt, the chili powder, the black pepper and the cumin. YOU WILL NOT USE ALL OF THE SEASONING. Whisk with a fork to combine really well. In a DRY bowl, pile in your french fries. Add one tablespoon of avocado oil, and ONLY TWO teaspoons of the spice mixture. If its not seasoned enough for you, you can add more when they are done baking. Stir with your hands to combine really well and coat each fry.

    6. On a large baking sheet lined with nonstick foil, lay your fries out into one single layer. Make sure they are not touching each other or they will steam and not get crisp. I can typically fit 1-3 potatoes on my extra large baking sheets. Place in oven and set your timer for 20 minutes.

    7. After 20 minutes, your fries will be soft but barely golden brown. Turn any that you think need to be turned or flipped, and put back in the oven for 10 minutes. IMG_4680

    8. After the 10 minutes is up, turn your oven up to 425. This can take anywhere from 5 – 10 more minutes but you want the fries to start getting really dark brown on the ends. This is the part of the baking that really gets them crispy. Keep an eye on them, yours make take longer or less time than mine but I find about 6 minutes is good. You will want them to look like the photos below.


    7. When your fries are done, you can sprinkle on as much of the seasoning as you’d like, but make sure not to over-do it! Season salt is pretty powerful. We like to serve these on a big platter with ranch, BBQ sauce, or a good ole classic ketchup.


    Try this one you guys! If you are doing whole 30, you can leave out the season salt, add in garlic powder or onion powder. If you aren’t a big fan of seasoning just salt and pepper would be awesome too.

These are fries I don’t feel bad about craving or feeding to my family. Remember you can pin this to save it for later, or print the recipe right from my post.


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